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Preheat oven to 350 degrees. Make sure all your ingredients are room temperature.
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In a separate bowl, combine flour, salt, baking powder and soda and mix.
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In your mixer fitted with the paddle attachment, blend butter, Zing Baking Blend and vanilla at medium speed until pale and fluffy.
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Add eggs, one at a time, scraping the bowl after each addition.
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Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk or yogurt.
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Repeat this 3 times, until you have incorporated all the flour and buttermilk(or yogurt).
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Fold in chopped pistachios and pomegranates.
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Fill cups with cupcake batter ⅔ full and gently tap on counter to remove air bubbles.
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Bake cupcakes for 15-17 minutes or until toothpick is inserted and comes out clean.
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Allow to cool completely before frosting.
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To make the frosting:
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Beat all ingredients until fully combined.
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Pipe frosting onto cupcakes and sprinkle with chopped pistachios and pomegranate seeds.